Garden Party Lemonade

Here's a goodie! I stumbled across this recipe while perusing the pages of Simply...Gluten-Free. Carol, you rock!
I must admit, I was a bit skeptical, but very intrigued. So much that I went out to the farmer's market to get a cucumber, and stole some dill from my cousin's husband's indoor herb garden (no, I didn't really steal it, he made me trim all his herbs and take them home).
Here's the original post, and while Carol's looks a bit more elegant, I suppose it's how it tastes that really counts :)

Garden Party Lemonade

1/2 cup freshly squeezed lemon juice (about 3 lemons)

1/2 seedless cucumber, peeled

1 sprig of fresh dill

1/2 cup sugar plus 1/8 cup to add later if needed

2 1/2 cups water

Option Garnishes – lemon slices, dill sprigs, cucumber spears

Put all ingredients (except the extra sugar and the garnishes) in the blender, and blend for about a minute. Taste and add more sugar if desired. Pour over ice, add garnishes if desired, and enjoy. One thing I did notice - when I first poured it up, it was pretty foamy on top. When I let it sit in the fridge for awhile, the foam went away, and it was easier to drink. I think I will let it chill awhile before serving next time.

Makes about 3 cups, and probably 4-6 servings (although I drank half with my lunch, and half with my dinner).

Successful Summer Recipes!!

It's been too long since I posted. So here are a few of the recipes I've tried and totally loved!

Lemon Cream Coffeecake
(Gluten, Soy, Egg and Dairy free)

I made this recipe to celebrate 1 month sugar-free! Hannah came over the day after Millie and Ruben's wedding and we had a cake party and watched Newsies. It was every bit as good as I dreamed it would be! We proceeded to finish off the cake every day this week during lunch!

Recipe adapted from my new best friend Collette!

So, here's a picture of the cake before I took it out of the pan (where it quickly fell apart because the middle wasn't quite cooked). I kept eating the icing while waiting for the cake to finish! It has just the perfect blend of coconut and lemon flavors!

Lemon Cream Coffeecake

Pastry:
2 c Featherlight Flour mix
1 tbsp xanthan gum
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c sugar
3 large eggs (I used the equivalent of 3 eggs in egg replacer--b/c I was out of eggs)
1/2 c oil (recipe called for coconut oil, but I used EVOO)
3/4 c coconut milk
2 tsp vanilla
1 tbsp lemon zest (I got tired zesting my lemon, so I used probably 1/2 tbsp zest and the juice of one lemon)

Lemon Cream:
2 tbsp coconut milk
1 1/2 c confectioner's sugar
1 tsp lemon oil (I soaked a few pieces of lemon peel in EVOO for an hour)

Slivered almonds to sprinkle on top

Preheat oven to 350. Mix together lemon cream ingredients, place bowl in the fridge.
Mix eggs, sugar, vanilla, oil, milk, and zest. Blend well.
In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt.
Add dry ingredients to wet ingredients, combine, and pour into 10: greased springform pan.
Bake for 25 minutes (I will probably try 30-35 next time for mine, as the middle wasn't quite solid). Cake will bounc back when you push on it.
Right before serving, pour lemon cream over each slice, and sprinkle almonds on top.



Los Hermanos Fish Tacos
(Gluten and Dairy Free)

I kind of made this one up b/c I was wanting halibut tacos from my favorite mexican restaurant, but Luke didn't want to go :(

Halibut Tacos

Filet of halibut (about as much as you feel you can eat)

EVOO (probably a tsp)

A pinch/dash/other guestimate of cumin, black pepper, and chili powder

Corn tortillas

Lettuce, tomatoes, salsa, guacamole (and sour cream and cheese if you can have dairy)

Heat a pan over medium heat. Cut the fish up into bite size pieces. Toss with the spices and the EVOO. Throw into pan (but not too violently). Cook for about 3-4 minutes, then turn pieces over and cook 3-4 more minutes. Stuff into corn tortillas, and top with toppings of choice. Enjoy!

Chicken Peanut Stir-fry

I am probably the most disorganized person. I have literally hundreds of loose papers that I have recipes printed or written on, and I have yet to organize them into a binder or anything. I couldn't find the recipe for this one, so I'm winging it. I know it looks a little wierd, but it was sooo good. If I find the recipe, I swear I will post it.

Oh wait, I just remembered! It's adapted from this great crock pot recipe! I was just in too much of a hurry to wait all day for it, so I threw it in a pan :D But I'm sure the crock pot version is amazing as well!

Indonesian Chicken (we called it Peanut Chicken Stir-fry)

*Note: measurements are approximate*

Chicken for 2 people ( I think I used breasts)
1 tbsp soy sauce
1 clove of garlic, chopped
1 tsp oil
1/8 tsp cayenne pepper
1/4 c peanut butter
1/4 tsp ground ginger
frozen veggies - I used chopped broccoli, peas and edamame

Heat a large stir-fry pan. Chop the chicken into bite size pieces. Drizzle oil into pan, and add chicken. Add soy sauce, and seasonings. Mix well. Cook until just pink. Add peanut butter and veggies. Heat through. Serve over rice.

Carrot Cake

(Gluten and dairy free)

I pretty much followed this recipe, except I used a GF/DF Pillsbury Frosting:

It turned out so well! It was delicious! Except for some reason half the cake stayed in the pan when I tried to take it out...I still enjoyed it immensely!

K, I have more recipes, but I'm too tired to post them all...thought I'd at least get the really good ones up :)

Lots of Catching Up To Do

Yet another successful meal thanks to the recipe from my favorite GF cookbook "Life Tastes Good Again."

Here we have the finished product - Super Yummy Meatballs over Spaghetti.


Ok so the cheese isn't real, more for the visual remembrance of cheese. True, it shreds and melts JUST LIKE CHEESE, but without that actual cheesy taste...it doesn't quite have me fooled.


Here we have the meatballs in their naked-looking raw form. I actually made this recipe last week, and we liked it so much, I thought I'd try it again last night. The first time, I used onion powder, and in this batch, I used a real onion, much to my hubby's chagrin...curse my mother in law for never making her kids eat real onions! Seriously! They rock. Sometimes. (Ok, I won't admit it to him, but I wasn't as impressed with the oniony batch either...but still, sometimes, onions are great!).


Here's my beautiful red bowl from Williams Sonoma, where I did the dirty mixing. K, so my refrigerator is possessed. Every time it gets too cold, I turn the temp up, and yet, somehow it always turns itself down. I think it's out to get me. I always seem to forget this when playing with raw meat until I get it between my fingers. It was so cold it gave me a brain freeze! True story! So I tried to make the meatballs with the two spoons...then got too impatient, and got my hands messy again. At least it was faster :)


This is proof that yes, I do in fact wear an apron when I cook, and that the oil stains just sneakily work their way onto my shirts. I promise, Honey :)

Meatballs Recipe

1 lb ground beef (first time I made these, I used turkey, kinda liked that better...although it could have been the onions)

1 small onion, minced (or onion powder)

1/2 c GF bread crumbs ( I used the now GF Rice Chex cereal, and crushed it with the measuring cup)

1 egg

2 tbsp milk (I used both almond and soy)

2 tbsp oil (I only used one tbsp w/ the beef, a little fattier)

3/4 tsp salt

1/4 tsp pepper

Heat oil in a large saute pan over medium. Combine all ingredients. Form into balls and brown in oil. (I chose to flip the balls halfway. With the turkey, they got very nicely browned. With the beef, I think there was too much liquid in there, and they didn't get as toasty or crunchy). Remove with a slotted spoon, and place on paper towels. Drain oil from pan.

*This part is not pictured, but I continued the recipe with my first batch (sorry for lack of photos, they were gone too fast)*

Add 3/4 c ketchup, 1/3 c water, 2 tbsp mustard, 2 tbsp brown sugar, and 1 tsp Worcestershire sauce to pan, and bring to a boil. Add meatballs, and simmer until hot. Serve over rice.

Here's what I had with my wonderful meal. A nice tall glass of Brazilian Lemonade. My favorite summer drink! And yes, it makes a mess in the sink, but even that smells good :)

Brazilian Lemonade:

1 c cold water

2 tbsp coconut milk

1/2 c soymilk

2 small key limes

1/4 c sugar

Chop off the ends and quarter the limes. Throw everything in the blender (vitamix in my case). Blend for about 30 seconds or so, until it gets frothy. Pour over a strainer into a glass with some ice in it. You'll have to empty the strainer a few times (see above picture). Kick back, relax, and imagine yourself lounging somewhere on a tropical beach as you enjoy.

(ok, not really tropical or warm...it was San Diego during Christmas, but still, it looked pretty!)

Here's another great recipe I found one night when I was craving chili, but not wanting to suffer the consequences of opening a can of it. I served it over potato wedges, but I'm sure it would be equally delicious over pasta or even rice. It was sooooo good! I didn't even miss the beans!

Cincinnati Chili
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Lea and Perrins Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates.
Ladle chili over spaghetti and serve with toppings of your choice.
Here's the original recipe.


And Last but not least. The amazing "Lorka-Bread". My first, and very successful attempt at this recipe.

A definite success!I enjoyed a delectable meal of turkey sandwiches with chips and salsa (from Los Hermanos of course!).
Here's where to find the recipe, along with 20 pages of feedback and alterations.

And here's the version of the recipe that I used:

Gluten-Free Flax Bread
12-18 servings
1 loaf
2¾ hours 2 hours prep
1 1/4 cups gluten-free flour (for all the below flours, I just used a Featherlight flour mix)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites ( used enough egg replacer for 1 1/2 eggs instead of the whites)
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar

Combine flours, flax, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.

Ah, and we mustn't forget my divine experience at the Pier 49 Pizza restaurant.
Once, we tried to go up to the one in SLC (the one that was in the paper), but we got all the way up there, and they were out of crusts (note to self...call ahead *doh*)
Here's what I wrote about it the day I actually went:
"So I wanted to go out to pizza this week, and was going to be up in SLC on Thursday. Thought I'd plan that into my agenda. Then I read here on the forum about the other Pier 49's in the area bringing in the gluten-free crust. So I called the Springville, both of the Provo, and the AF locations. One of the Provo ones said they're getting some ordered, but they won't be in until next week. Then I tried the Draper location, and they said they had them!!! I asked about how they prepared the pizzas (on a separate, specific tray, using separate utensils, covering the pizza so it doesn't touch anything). I went, and enjoyed a beautiful, warm, delicious, filling pizza with Canadian bacon, tomatoes, and olives! I nearly cried. And I had enough for leftovers for lunch on Friday! Ah, it was divine. I told my husband that we're going to the Provo one as soon as they get the crusts in! YAY!!!"

I do have a copy of the article if anyone is interested. They no longer have it on the Tribune website.

Anywho, that's it for now :) Will try and be more on top of my posting.

So yummy! Double Potato Soup and Gluten Free Focaccia Bread!!

The soup:

Adapted from the recipe from the girls at www.eatingglutenfree.com.

1 Tbs. oil

2 large sweet potatoes, peeled and cubed

3 large russet potatoes, peeled and cubed

About a tsp. each garlic and onion powder

4 c. chicken broth

1 tsp. thyme

2 dashes ground red pepper

2 c 2% milk

In a large soup pot, heat oil on medium-high. Add potatoes and onion and garlic powder and cook a few minutes. Add chicken broth, thyme, and red pepper. Bring to a boil, then reduce heat to medium. Simmer, covered, for 10 to 15 minutes, or until potatoes are tender. Remove from heat and mash the potatoes with a potato masher. (Lumps are okay.) Add salt and pepper to taste (I used garlic salt, so ommited adding the salt). Return to heat. Slowly stir in the milk. Heat until hot, but not boiling. Serve with grated cheddar cheese and cubed ham.

The bread:

Adapted from Annalise Robert's "Gluten Free Baking Classics" cookbook.

1 1/8 c. featherlight flour mix.

1/4 c. ground flax seed

3/8 c. amaranth flour

1 tsp. xanthan gum

1/2 tsp. salt

1 Tbs. sugar

1 packet quick rise yeast

1 tsp. olive oil

3/4 c plus 1 Tbs. warm water

olive oil

salt

Spray an 8-9 inch round pan with baking spray and dust with GF flour.

Mix all dry ingredients, except the yeast, in a large mixing bowl. Combine water and yeast in a separate bowl. Add olive oil to dry ingredients, then add yeast water. Mix until blended, then turn mixer up to high, and beat for 2 minutes.

Spoon dough into pan and spread it out with a spatula. Let rise in a warm place for about 30 minutes.

Place oven rack into lower third of the oven. Preheat to 400 degrees.

Sprinkle olive oil and salt over the top of the bread. Spread oil to evenly coat the bread with your fingers.

Bake for 20 minutes. Bread should be light golden colored, and cooked through. Remove bread from pan and allow to cool on a rack for 10-15 minutes. Slice and serve.

More pictures - from my recent trips to Oregon:
http://www.flickr.com/photos/sweetfudge/

Thought i ought to list the story behind the ooey-gooey goodness:

so i used Ursa's recipe for a black forest chocolate cake, link below, and it turned out wonderfully! was worried as i had a few setbacks-the first cake did not cook through, and collapsed on my kitchen counter while cooling. i just used the outside pieces, which were cooked, and used those to create the middle layer of the cake. i also made quite a mess when i knocked over the blender full of almond meal. thankfully i had some extra almonds in the freezer! also, i didn't use rum extract in my recipe b/c when i went to the store to get ingredients, they only had one brand of extract. i called the company, but they were closed. it was mccormicks...anyone know for future reference whether they use gluten-free caramel color? i adapted the recipe a bit by using a different recipe for the chocolate cake. that's listed below as well. and instead of cutting off half of the cake, i made cupcakes. those by themselves were delicious!here's the recipe:http://www.glutenfreeforum.com/index.php?s...mp;#entry347305 here's the chocolate cake recipe: http://www.eatingglutenfree.com/recipes_de.../#chocolatecake (so good even on it's own!).

Gluten Free Black Forest Chocolate Cake

Happy Birthday to ME!

GF Yellow Cake - Coconut Cupcakes

These are amazing! I wanted to show in this picture the texture, and the coloring, which was perfect! These cupcakes were everything I remember of my pre-gluten-free days! Everyone who I shared them with loved them as well!
I adapted the recipe from my sacred "Life Tastes Good Again" cookbook, by the ladies at www.eaetingglutenfree.com

Here goes:

*Adapted* Yellow Cake (shortening based)

1 c. Featherlight mix
1/2 c. GF mix
1/2 tsp. xanthan gum
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. unflavored gelatin
1 1/4 c. sugar
1/2 c. shredded coconut
/12 c. shortening
3/4 c. milk
1 tsp. lemon juice
2 tsp. vanilla
2 eggs

Preheat oven to 375. Grease and flour cupcake pan (if using liners, grease them as well).
Combine flour mixes, xanthan gum, baking powder, salt, gelatin, sugar and coconut. Add shortening, and mix w/ electric mixer until crumbled.
Combine the milk, lemon juice and vanilla. Add to dry ingredients. Beat on low to medium speed for 2 minutes, scraping sides occasionally. Add the eggs and beat 2 minutes more.
Pour batter into pan.
Bake for 18 minutes (at high altitude), or 14 minutes for mini cupcakes.
Frost and enjoy.

Notes:
Be sure to grease whatever baking pan you use, that was the only problem I had w/ mine. I didn't have enough pam to cover the whole pan, and some got stuck inside.
These are great without any frosting!
Next time I make them I will use 1 c. sugar, it was just a bit overly sweet for my taste.

Heavenly Spaghetti


I had so many veggies in my garden, and no idea what to do w/ them. So I made a batch of spaghetti sauce. It was to die for!

Ingredients:
Lots of fresh tomatoes
A cup or two of chopped zucchini
A can of mushroom pieces
Fresh basil
A can of tomato paste
A few cloves of garlic
Lots of onion powder (husband isn't a fan of the real thing)
1 cup of premade spaghetti sauce (just cuz I had it in the fridge to use up)

I put everything in a big pot and let it simmer for a couple hours. I then put it into a food processor and pulsed it a few times, to make the pieces smaller.
Then I simmered it more. Add 2 cups or so of browned hamburger. Serve, with lots of yummy mozzarella and Parmesan cheeses! Prepare to be amazed!!

Amazing Italian!

Here I have my homemade pesto cavatappi ingredients:

cooked tomatoes and portobello in olive oil


and the super yummy pesto itself


i ate too fast to get a picture of the finished product. i liked it better w/out the chicken (kind of bland). just the gluten-free pasta, lots of spicy pesto, some veggies, and LOTS of cheese on top!

Strawberry-Rhubarb Pie, Sugar Cookies and Lemon-Lavender Muffins


I processed the berries in my food processor. Faster than chopping!


My finished pie. It was so delicious! Even the girls at work thought so! I need to make it again.


Made some great sugar cookies w/ cream cheese frosting. Used the recipe from www.eatingglutenfree.com


Mmm, these muffins are so good! Best when you add a little streusel-like topping to them. Very mild lavender taste. Used homegrown lavender!! Also got the muffin recipe from www.eatingglutenfree.com

AMAZING "BREAD CRUMBS"

So I have experimented on GF bread crumbs without much success. I was given a tip to use toasted waffles, and here's the results! They were great!!!

Just toast 2 Van's waffles, throw 'em in your food processor and grind for a few seconds. Then pour them into a hot pan of melted butter (about 2 tbsp) and let them fry for a couple minutes. Then top your fave dish w/ them and bake. I made tuna noodle casserole for lunch today (first pic), and loved the flavor and crunch the crumbs added!

Threw the rest in the freezer, gonna see how they do second time around. :D

Chicken and dumplings - recipe adapted from the food network's 30 minute meal recipe. I used half and half of Pamela's GF baking mix and Bette Hagman's Featherlight mix flours to make the dumplings, and I added carrots, potatoes, and corn as my veggies (all I had on hand). Next time I'd add peas I think, and make the dumplings way smaller. they each ended up being about a handful sized (measured in a woman's med-sized hand). I also used chicken stock that I had leftover from a bird I cooked awhile back. Cut everything up into small pieces so you can just slurp it all up! The broth was fabulous! The dumplings weren't so bad either, for being GF :D



Gluten Free Eclair Cake
Behold my delectable dessert! A Gluten Free masterpiece! It doesn't look like much, but my was it delicious! Thrown together from a recipe from "Life Tastes Good Again" from my favorite site: eatingglutenfree.com
It didn't hold together very well....I didn't have time to refridgerate it, but that was ok. My friends and I devoured it anyway! Tasted just the same as I'd always remembered cream puffs to taste like, but w/out the gluten!!! Splendid!

I made a great dinner tonight! Got the recipe from one of rachel ray's 30 min meals on food network, adapted a bit.

Here it is:

Gluten Free Chicken Cordon Bleu Burger

Surprisingly delicious! Sorry I forgot to take a pic as I was to busy devouring it!

Ingredients:

2 slices canadian bacon

1 slice swiss cheese

enough ground meat for a burger (I used ground turkey)

1 hamburger bun (or just a half for open-faced)

seasonings for meat: paprika, onion powder, garlic salt

1-2 tbsp EV olive oil

mustard/mayo if desired

Fry the canadian bacon in hot oil until just starting to crisp, then remove to paper towel.

Knead the meat and seasonings together, and form a ball. Flatten into pan, and cook until no longer pink.

Meanwhile, toast the bun, place the cheese, and meats on top of bun, and either microwave or toast until cheese melts. Add mustard. Eat up!

Been awhile since I posted. Here are my latest concoctions:

Super yummy, very healthy spinach salad!

Completely gluten-free :D

Ingredients:

Spinach

Mandarin orange pieces

Raw mushroom pieces

Shredded mozzarella cheese (I used good ol' string cheese)

Toasted almonds (chopped, then baked @ 350 degrees for 10 minutes)

Bacon or chicken pieces

Kraft Creamy Poppyseed dressing

Directions: Mix, then scarf!

My attempt at Gluten Free "Thin Mint"-like cookies.

Made the cookies using a cake mix by Eating Gluten Free (check out the website at www.eatingglutenfree.com), which is my friend's local business.

The cookies turned out great, very crisp and flavorful. But the coating was another adventure...

Cooking Success!!
Here are some recipes that I have made, that have turned out well!

Layered Peppermint Bark

17 oz. white chocolate chips
6 oz. crushed peppermint candy*
7 oz. semi-sweet chocolate chips
6 Tbsp. whipping cream
3/4 tsp. peppermint extract

Cover a baking sheet with tin foil. In a microwave-safe dish, heat the white chocolate chips on medium heat, until melted (about 2-3 minutes). Be careful that they don't burn! Pour about 2/3 of the chocolate onto the baking sheet, and spread evenly. Sprinkle with half the peppermint candy. Refrigerate about 15 minutes.
Mix together the semi-sweet chocolate chips, whipping cream, and peppermint extract in a microwave-safe dish; microwave on medium heat, until melted (about 2-3 minutes), stirring every 30 seconds. Pour mixture over cooled white chocolate in pan. Spread evenly. Refrigerate 15-20 minutes more.
Rewarm remaining white chocolate in the microwave on medium heat. Pour over chocolate in the pan, spreading evenly to cover. Immediately sprinkle with remaining peppermint candy. Chill until firm, about 20 minutes.
Lift foil with bark onto a cutting board. Trim around the edges of the bark. Using a spatula, gently remove foil from under bark, and set bark back on cutting board. Cut into desired-sized pieces. Can be stored in an airtight container in the refrigerator for up to two weeks.
Best served after sitting at room temperature for 15 minutes.
Makes approximately 36 pieces.
*To smash candy canes, place on a cutting board, and cover with a paper towel. Using an unopened can, or a hammer, firmly tap the candy into desired-sized pieces. I like mine more finely crushed, but coarsely chopped pieces work just as well.





























Pumpkin Roll



1/4 cup sweet rice flour
1/4 cup tapioca flour
1/2 cup white rice flour
1 tsp. xanthan gum
1 Tbsp. baking powder
2 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. nutmeg
3 eggs
1 cup sugar
1/4 cup vegetable oil
1 tsp. lemon zest
1 tsp. vanilla
3/4 cup canned pumpkin
8 oz. cream cheese
5 Tbsp. butter
1 1/3 cup powdered sugar
1 tsp. vanilla
1/4 cup powdered sugar (reserved)

In a large bowl combine flours and spices. Set aside. Place together eggs, sugar, and oil, and beat on medium speed for 2 minutes. Add lemon zest, vanilla and pumpkin; mix. Slowly add dry ingredients, continuing to mix. Evenly spread batter onto a large baking pan, or jelly roll pan, covered in foil and sprayed with cooking spray. Bake at 375 degrees for 15 minutes.
Lay out a kitchen towel the size of the pan, and sprinkle the reserved sugar evenly on towel. Once roll is baked, turn out onto towel and begin to roll it up. Allow to cool completely.
Place cream cheese and butter in mixer and cream. Add remaining ingredients and mix.
Take the completely cooled roll and carefully unroll until flat. Spread cream cheese filling over the pumpkin roll. Carefully re-roll, without the towel, and refrigerate for 2-3 hours, allowing flavors to meld and filling to set. Before serving, slice evenly and dust with additional powdered sugar.

Gluten Free Cheese Crackers

2 Tbsp. butter
1 egg
Pinch each of salt and chili powder
1 cup sharp cheddar cheese, finely grated
1 tsp. xanthan gum
3/4 cup white rice flour (brown rice flour makes them grainy)
1/4 cup potato starch (or tapioca starch)
additional salt, to taste

Preheat oven to 375 degrees. Mix butter, egg and seasonings in a mixing bowl until creamy. Beat in grated cheese one-third at a time. Be sure and blend very well. Add flours and
xanthan gum and beat very well again. Dough will be fairly stiff, like play dough. Roll dough out very thin and cut into small squares (cracker sized).
Transfer to cookie sheets. Press down to make crackers even thinner. Prick squares with a fork. Sprinkle with additional salt. Bake at 375 degrees for 6 minutes, then reduce heat to 250 degrees, and bake for approximately 15 minutes more. Keep careful watch to make sure they
do not turn brown. You want a deep golden orange-brown. Allow to cool before serving.
These crackers travel and keep very well. They stay crispy for up to three days.
Makes about 4 dozen 1-inch crackers.

































Chocolate Biscotti


1/2 cup butter or margarine
1 cup sugar
1/3 cup white corn syrup
1 tsp. vanilla
4 eggs
2 cups + 2 Tbsp. rice flour
2/3 cup potato starch
1/3 cup tapioca starch
4 tsp. baking powder
1/4 cup cocoa
1 1/2 tsp. xanthan gum
2 tsp. orange zest (optional)
1 tsp. cinnamon
1/4 tsp. salt
1 cup toasted almonds, chopped (optional)
1/2 cup each white and milk chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, beat together sugar, butter, corn syrup, and vanilla, until smooth. Add eggs, one at a time, beating well. In a medium bowl, mix together dry ingredients. Add to the wet ingredients and stir until well blended. Stir in nuts and chips.
Grease 2 cookie sheets. Spoon dough into four flat loaves on sheets. Each loaf should be 3/4 inch thick, 3 - 4 inches wide, and about the length of the cookie sheet. Bake for 20 - 25 minutes, until loaves are browned at the edges.
Let the loaves cool about 10 minutes on the cookie sheets. Remove to a cutting board, and slice diagonally into pieces 1/2 - 1 inch thick. Arrange slices on their sides on the cookie sheets, and return to the oven. Bake 12 - 15 minute, until cookies are brown and crisp.
After cooling, store in an airtight container in the refrigerator. Makes about 3 dozen cookies.

Peppermint Bark

Cheesies

Pumpkin Roll

My food successes!

Hm, haven't really done much with this site lately....
Thought I'd at least post my Biology research paper here, for all those interested in Celiac Disease.

Celiac Disease
November 2006

"Among those kinds of food which the good housekeeper should scrupulously banish from her table, is that of hot leavened bread...I believe it more often lays the foundation of diseases of the stomach, than any other kind of nourishment used among us."
-Sarah Josepha Hale
The Good Housekeeper (1839)

Celiac disease, often referred to as gluten-sensitive enteropathy or celiac sprue, is a disorder of the small intestine caused by the ingestion of gluten. Celiac disease is an inherited autoimmune disorder that causes many physically and psychologically painful symptoms, and while scientists are becoming more adept at diagnosing the disorder, there are as of yet no known treatments or cures other than the complete and total dietary exclusion of gluten in any form.
Celiac disease is caused by gluten. Gluten is a protein found in wheat, barley, and rye. The immune system of a person with celiac disease will cause an inflammation when exposed to gliadin, a subfraction of the gluten protein (1), as well as with the equivalent prolamins found in rye and barley. When the immune system of a person with celiac disease senses gluten, which it has deemed foreign, it sends white blood cells to attack. This abnormal response leads to the flattening of the villi, which are the microscopic finger-like projections that line the walls of the small intestine. The villi are primarily responsible for the absorption of nutrients as they pass through the intestine. When the villi are damaged in any way, their ability to absorb these nutrients is severely limited. If the condition is not recognized and treated, this causes moderate to severe malnutrition in the patient. Continued exposure to gluten leads to complete villous atrophy.
Technically, everything we eat is considered foreign. But in infancy, as our immune system begins to mature, it learns to tolerate food so our bodies can absorb the nutrients in them. This is one reason breast milk is so beneficial. It contains a perfect balance of the nutrients we need, and because it comes from the mother, an immune reaction is less likely to occur. Our bodies become used to the nutrients we need, and eventually adjust as we take in a variety of solid foods. There is speculation about the link between a baby being breast fed and the development of celiac disease. Some scientists believe that the longer a child was breast fed, the later the symptoms of celiac disease may occur (6).
Celiac disease is a genetic disorder, and many theorize that the gene can be traced back to Western European ancestors. Many doctors recommend that a person diagnosed with celiac disease encourage their family members to undergo testing as well, because approximately 5%-15% of first degree relatives of a celiac affected person are likely to have the disease (2).
Studies have shown a direct link between celiac disease and other autoimmune disorders. There is a 3%–8% prevalence of celiac disease reported in patients with diabetes mellitus type 1. Similarly, approximately 40% of patients with celiac disease also have osteopenia or some type of bone loss (3).
Celiac disease is one of the most prevalent human genetic disorders. It is common in about 1% of the population worldwide, and affects approximately one out of every 133 people in the United States (2). Despite this, it is still misconceived as a "rare" disorder in the United States, and sadly most general practitioners are not familiar with and correctly informed about the disease. There is relatively little support for someone diagnosed with celiac disease. There are books and web sites dedicated to educating the newly diagnosed, but there are many inaccuracies (4).
Symptoms of celiac disease vary by age group. Symptoms also vary from person to person, making the disease more difficult to diagnose. The symptoms of celiac disease range from intestinal distress–bloating, gas, chronic diarrhea; to psychological ailments–depression, anxiety, a "head fog"; and often other disorders–osteoporosis, anemia, diabetes, lactose intolerance, lupus and infertility (2, 5). Another common symptom of celiac disease is dermatitis herpetiformis, which is a skin condition that causes painful itchy blisters to appear on the skin. Celiac disease is often aggravated, and thus more easily diagnosed, after a traumatic event such as surgery, pregnancy, viral infection, or even severe emotional stress.
Because celiac disease causes malnourishment, untreated celiac patients have a high risk of developing other diseases. Celiac disease has a high occurrence of mis-diagnosis, and this probably stems from the fact that one-half to two-thirds of celiac patients don’t have obvious gastrointestinal symptoms. The average time between the appearance of symptoms and proper diagnosis is currently 11 years.
Another reason for mis-diagnosis is that until recently celiac disease was believed to be a childhood disorder. However, it is now widely recognized that celiac disease may present itself at any age, and several surveys have identified that the peak age of onset is in the fifties and sixties (3).
In a person with celiac disease, gluten produces an excess of anti-tissue transglutaminase (tTG-IgA) and antiendomysium (EmA-IgA) antibodies. These unique antibodies are detectible through a blood test, and allow for diagnosis. However, the blood test is often inaccurate, and scientists are trying to come up with another more reliable test. After the blood test is performed, a biopsy of the small intestines is obtained, which will show any damage caused by celiac disease (2). The biopsy is usually more conclusive and reliable.
Celiac disease is a lifelong illness. Unfortunately, the only treatment for celiac disease is completely excluding gluten-containing foods from the diet. This sounds simple, but in practice it can be very difficult. Licorice, gravy, processed meats, chicken nuggets, and of course any type of flour tortilla or bread product cannot be eaten. Gluten is an important part of a variety of consumables, including vitamins, medication, hygiene items, and even envelope glue. In many situations it is also a struggle to keep gluten-free foods and gluten-containing foods separate in the kitchen. Even a tiny amount of gluten can trigger an immune system attack on the intestines, causing distress and delaying healing.
Healing is an important step for an individual who is diagnosed with celiac disease. If the patient is able to completely exclude gluten from their diet, the intestines will normally heal in six months to a year. If a gluten-free diet is strictly followed in this time period, most symptoms will have improved dramatically or disappeared completely. If the patient continues to ingest gluten in any form, the healing process is delayed and the symptoms will return.
Currently scientists and doctors are working to create several options for the treatment of celiac disease. One is the creation of a genetically modified wheat. Scientists have put a great deal of time and effort into this idea, but unfortunately they have found that taking out the elements of the wheat molecule that are harmful to those with celiac disease would also affect its elasticity and durability. Another option undergoing research at this time is a bacterial supplement that has the ability to neutralize the immune system, allowing gluten to be passed through the body safely. Scientists have also considered a possible vaccine for those with celiac disease. The vaccine would almost certainly involve the toxic peptide itself, or a slight variation of it, which would completely desensitize a person with celiac disease to the A-gladidin sequence.
Celiac disease is a common, yet highly under-diagnosed disease with a broad spectrum of symptoms. It is a genetic disorder that causes the immune system to attack glutenous proteins, found in grains such as wheat, rye and barley, in the small intestine. It causes severe damage to the villi of the small intestine, preventing absorption of all nutrients, which then leads to malnutrition, and can cause additional complications, such as osteoporosis and anemia. Celiac disease is diagnosed by a blood test and a small bowel biopsy that detect the damage within the intestine. Though several alternatives are under development, the only treatment currently available is the complete elimination of all gluten in the diet.

References
1. Beaudette, Therese, (1991), Adverse Reactions to Food, The American Dietetic Association
2. Harvard Women’s Health Watch, July 2006, Celiac Disease: When the Body Goes
Against the Grain, pg 4-5
3. Zipser, Robert D., Farid, Mary, Baisch, Donald, Patel, Bhairavi & Patel, Devika (2005)Physician Awareness of Celiac Disease. Journal of General Internal Medicine 20 (7),
pg. 644-646.
4.The British Dietetic Association, 2004, J Hum Nutr Dietet, 17, pg 547-559
5. Hagman, Bette, (1996), The Gluten Free Gourmet Cooks Fast and Healthy, Henry Holt and Company, New York, pg ix-x.
6. Baron-Faust, Rita, and Buyon, Jill P. (2003), The Autoimmune Connection, Contemporary Books Publishing, pg. 226-228

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